Ingredients
Scale
- 4 pounds beef chuck roast
- 10 guajillo chiles
- 5 ancho chilies
- 3 arbol chilies
- 2 Roma tomatoes
- 1 white onion
- 6 garlic cloves
- 2 cups low-sodium beef broth
- 2 tablespoons apple cider vinegar
- Corn tortillas or cassava flour tortillas
- Oaxacan cheese
Instructions
- Prepare the chiles by removing stems and seeds, then boil in water for about 10 minutes until softened.
- In a blender, combine softened chiles, tomatoes, onion, garlic, beef broth, vinegar, and spices. Blend until smooth.
- Place beef chunks in a slow cooker or Dutch oven and pour the blended sauce over them. Cook on low for about 8 hours until tender.
- Shred the beef using forks once cooked. Warm tortillas in a pan, fill with shredded beef and Oaxacan cheese, then fold.
- Serve hot with the cooking liquid as dipping sauce.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos (180g)
- Calories: 540
- Sugar: 3g
- Sodium: 780mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 85mg